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Steamed Fish with Vegetables, Chili, Lemon and a Basil Vinaigrette


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Ingredients

2 portion(s)

Steamed Fish

  • 75 grams olive oil, Extra Virgin
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 15 grams fresh basil
  • 1 lemon, Thinly sliced (8 slices)
  • 1 Red Chili (Optional), Thinly sliced
  • 450 grams codfish fillet, Bonless
  • 250 grams peeled raw prawns
  • 100 grams brocolli florets
  • 100 grams peas (frozen)
  • 100 grams green beans
  • 1 --- green shallot, Thinly sliced
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Recipe's preparation

  1. Slice lemon, Shallot and chili thinly.

     

  2. Method

    Place basil, sugar and salt into TM bowl.

    Press 3 times/1 sec/Closed lid/Turbo.


    Scrape down sides of bowl and repeat.

     

    Add lemon  juice and olive oil.

    Mix 5 secs/speed 3.

    Set aside.


  3. Add 1.2 litres boiling water to TM bowl.

    Place broccoli, peas and beans into varoma dish.

    Insert varoma tray.

    Place cod fillets onto tray.

    Place lemon slices on top of fillets.

    Place chili and shallots on top of lemon.

     

    Cook at Varoma temp/17 min/Closed lid/Gentle stir setting

    Add prawns to varoma tray and continue to cook Varoma temp/3 min/Gentle stir setting until prawns have cooked. 

     

  4. Place vegetables onto plate.

    Top with cod fillets.

    Add prawns to plate

    Pour over vinaigarette and serve.

  5. Season to taste.

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Accessories you need

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Tip

Any firm fish such as Barramundi or snapper  may work well with this.

Any green vegetables may be used.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Enjoyable steamed fish and

    Submitted by Mib8612 on 26. September 2015 - 14:11.

    Enjoyable steamed fish and vege. Reduced oil to 10g and doubled lemon juice to 4 tablespoons in the vinaigrette in order to lower the calories. Had to cook prawns for longer, so next time will remember to take vege out 20min mark as they were over steamed by 24min mark. 

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  • We made this for dinner last

    Submitted by Our Thermie on 27. April 2015 - 14:28.

    We made this for dinner last night. I used Alaskan Pollock fillets with brocollini & frozen mixed vegetables to give the dish some colour, it was amazing. The first time we cooked ithis dish we used New Zealand Whiting, not alot of flavour from the fish. Will definitely use the Alaskan Pollock fillets again.

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  • Loved this recipe! Skipped

    Submitted by livbambola on 9. February 2015 - 16:40.

    Loved this recipe! Skipped the prawns. We used barramundi & it was delicious, perfectly cooked  & melt in your mouth.

    Olivia James-Wallace - ConsultantPh: 0433 981 130Facebook: Bambola's Thermo Adventure

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  • Good! Exactly what I was

    Submitted by Giada on 18. November 2014 - 00:10.

    Good! Exactly what I was looking for tonight's dinner! 

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  • We really enjoyed this for

    Submitted by Thermigal on 9. November 2014 - 00:17.

    We really enjoyed this for something different. Neither of us had eaten steamed fish before. We used Blue Bone fish and the only things I did differently was use half Thai basil with the regular basil and added a bit of balsamic vinegar to the dressing. We used fresh asparagus and carrots. It was delicious!!! Thanks Cooking 9

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  • Have made this, used wild

    Submitted by davsyk on 11. August 2014 - 06:21.

    Have made this, used wild caught barramundi, just a lovely meal, fish at a little longer than 17 minutes was perfectly done.

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  • This 'went down a treat' with

    Submitted by Marine B on 7. March 2014 - 06:17.

    This 'went down a treat' with my hungry hoards- I used thawed barramundi and frozen vegetables. The basil I used was from my Thai basil bush which gave it a mild flavour! Delicious and definitely making it again. Thanks Mustard Keen.

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